20 oz Small beets (2 cans)
1/2 c White vinegar
3/4 c White sugar
1 pn Salt
1 pn Pepper
In a small saucepan, bring the vinegar to boil and add the sugar
slowly until dissolved--stir constantly. Open the cans of beets
and retain the juice from one can. Add the beets (whole) to the
boiling vinegar/sugar solution and bring back to a boil. Add the
retained beet juice (about 1/4 cup worth).Add salt & pepper. Boil
for about 2 minutes and then remove from heat. Sterilize two
sealing jars (about 10 to 12 oz capacity). Put beets into sterlized
jars, cover with the vinegar/sugar solution and seal with lids.
Let stand several days before serving. This is a sweet pickle
best served cold. Excellent with beef and pork.
